Sugar and Dairy Free Biscuits
Those who try to avoid milk and other dairy products are likely to be used to cooking with dairy free margarine. They will probably also be used to checking labels to be sure the food product is suitable for them. But before embarking on any of these recipes they must remember to check the dairy free margarine pack carefully to make sure it is suitable for baking as well as spreading.
Once you have the right ingredients, however, both these biscuit recipes are quick and easy to follow. But do remember not to over-bake the biscuits otherwise they might become hard to bite into.
Dairy and Sugar Free Peanut BiscuitsIf you enjoy nutty treats, you’ll love these. Remember to buy a diary free peanut butter. Try a health or whole food store and ask for a product that has nothing in it but peanuts and peanut oil.
- 150g (5oz) dairy free margarine
- Four tablespoons of honey
- Four tablespoons dairy free peanut butter
- 75g (2.5oz) plain flour
Method:Start by preheating your oven to 180 deg C/350 deg f/gas mark four. Then take two flat biscuit trays and grease them with a small amount of your dairy free margarine. Take a small saucepan and over a low heat melt the rest of your dairy free margarine, along with your honey and peanut butter. Keep stirring until you have a nice brown liquid. Meanwhile, sieve your flour into a bowl. Then pour in the hot liquid. Stir until you have a good dough. Divide your mixture into small pieces and roll into round balls the size of conkers or large marbles. Place these on the trays, well spaced apart, then press down on top of each with a fork. Slide the trays into the oven and bake for about 10 minutes until golden brown. Remove from the heat and leave to cool before eating.
Sugar and Dairy Free Orange and Apricot SnapsThese biscuits make a nice light snack with a cup of tea or coffee but will also work well as a dessert accompaniment, perhaps alongside a dairy and sugar free ice cream? You could also try sandwiching a little vegan cream between them. The flavour is unusual but nevertheless delicious.
- The zest of two large oranges
- The juice of one of the oranges
- 100g (3.5oz) plain flour
- 120g (4oz) dairy free margarine
- Three tablespoons of sugar free apricot jam